Stuffed peppers make for a great weeknight dinner, and you’ll love these quinoa-stuffed ones even more than the traditional meat versions.
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 375°F. Line baking sheet with parchment paper.
In large pot of boiling salted water, cook sweet peppers until tender, about 5 minutes. Using slotted spoon, transfer to colander cut side down to drain.
Add quinoa to same pot; cook until tender, 12 to 15 minutes. Drain; place in large bowl. Stir in green onions, zucchini, olives, 3 tbsp of the oil, 1 tbsp of the vinegar, the oregano, 1/2 tsp each of the salt and pepper and half of the feta.
Place sweet peppers on prepared pan cut side up; fill with quinoa mixture and sprinkle with remaining feta. Bake until filling is hot and feta is golden, about 25 minutes.
Meanwhile, in large bowl, whisk together remaining oil, vinegar, salt, pepper and the sugar. Add arugula; toss to coat. Divide sweet peppers and salad among plates.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 680 mg
- Sugars 11 g
- Protein 13 g
- Calories 402
- Total fat 20 g
- Potassium 938 mg
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
%RDI
- Iron 30
- Folate 100
- Calcium 22
- Vitamin A 4
- Vitamin C 402
